First make the ganache. Break up the chocolate block and combine the chocolate and coconut milk (or heavy cream) together a microwave safe bowl. Microwave on high for 30 second. Stir and heat again for a further 20-30 seconds until cream is hot. Stir again, mixing well to melt the chocolate through the cream. Once ganache is glossy and creamy, stir in the vanilla extract. Cover and place in the refrigerator until set (about an hour).

Once Ganache has set, preheat oven to 176C | 350F. Lightly grease 8 small ramekins (to fit 1/4 cup of batter) or a 12-count muffin tray; wipe over excess with paper towel and set aside.

In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.

Remove ganache from the fridge; spoon 1 tablespoon of ganache into the centre of each ramekin (or muffin hole); pour 3-4 tablespoons of batter over the ganache to cover.

Bake for 20 minutes, or until they are golden in colour and a toothpick inserted into the sides of a cake comes out clean.

Allow them to cool for 5 minutes; loosen the edges of the cakes with a butter knife and transfer them onto a baking tray. Brush each cake over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; gently roll each cake into the cinnamon sugar mix until evenly coated. (Be very gentle, they are very soft when first taken out of the oven).

Optional:

Warm remaining ganache in the microwave (or over stove top) until warm (or to make it liquid in consistency again) or mix in a tablespoon or two of extra milk or cream. Cut a small indent into the tops of each cake, and fill with the ganache.

Not sure what I did wrong 🙁 the taste was delicious and I still ate them lol but it was just chocolate on the bottom and cake on the top. The chocolate wasn’t surrounded, it was just a melted pile on the bottom. I was wondering if maybe I was supposed to put batter then the ganache and then more batter on top but the directions didn’t say that so I didn’t. Like I said still delicious though!

I’m going to try them this week, my question is: the coconut milk – we have to types of it in Germany, liquid one like milk and a creamy one almost like ice cream or even harder.. Which one should I use? Or can I also use whipping cream? Thanks!!

Made these last night. They’re perfect! And the chocolate in the centre oozed out when cutting the cakes open. I’m a new subscriber and already in love with your recipes. You make diet food a pleasure to eat. Now making your creamy zoodles and I can’t wait!

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HEY Good Food Lovers! It’s nice to see you!

Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balancedfoodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …